gluten free beetroot chocolate cake by Jamie Oliver converted for the Thermomix

I love baking with vegetables and experimenting with different chocolate cake recipes. Not two things you would normally associate with each other! I’ve followed Jamie Oliver and his recipes for years and for the most part find them to be simple and packed with flavour. This chocolate and beetroot cake recipe is no exception… beetroot, almond meal, dark chocolate, sugar, baking powder, cocoa and eggs. The cake has a lovely fluffy texture with a rich chocolate flavour and a hint of beetroot. You only need two medium sized beetroots for this recipe and if you have any left over have a look at making our Nespresso Red Velvet Smoothie.

This recipe is great for the Thermomix as you are able to grate, heat and mix all in the one bowl. I do however struggle a little with beating egg whites until stiff in the Thermo. If you don’t have two Thermomix bowls use another mixer as your eggs will not thicken if there is any water or oil in the bowl. I usually use my trusty Kenwood mixer to ensure perfect whipped eggs.

For the ingredients and traditional instructions head over to Jamie’s website.

Thermomix directions

1. Peel and roughly chop beetroot. For Thermomix add to TM bowl and chop for 10 seconds, speed 5. Transfer to a separate bowl and rinse and dry TM bowl.
2. Add dark chocolate and grate for 10 seconds, speed 5. Heat on 60 degrees for 2 minutes 30 seconds on speed 3 or until the chocolate has melted.
3. Add sugar, almond meal, baking powder (I use Bob’s Red Mill gluten free), cocoa, egg yolks and beetroot to the melted chocolate and mix for 15 seconds, speed 5.
4. If you have a second TM bowl use this to whip the egg whites with the butterfly attachment until stiff peaks form, or use alternative mixer.
5. Fold the egg whites into the beetroot/chocolate mixture in two batches until just combined.
6. Pour into lined spring tin and bake.
7. Enjoy your epic chocolate and beetroot cake!

For other cake ideas click here.